Peanut Butter Cup Cheesecake
User Reviews
5
Peanut Butter Cup Cheesecake
Description
Peanut Butter Cup Cheesecake combines a crunchy Oreo cookie crust with a velvety cheesecake interior enhanced by peanut butter. The crust is created by processing Oreos into crumbs and mixing them with melted butter to provide a firm, flavorful foundation. The cheesecake filling is prepared by blending softened cream cheese with sugar, vanilla, eggs, and peanut butter, and baked at a controlled temperature to achieve a creamy texture with a slightly wobbly center indicative of perfect doneness. After cooling, a buttery chocolate glaze is poured atop, adding a glossy finish and rich dimension.
The cheesecake balances sweet, nutty, and chocolate elements, while the decorations of peanut butter chips and mini peanut butter cups add visual appeal and more peanut butter flavor. The final texture is smooth and creamy with a crisp base. It is best served after several hours of chilling to set fully. Running a knife around the pan rim right after baking helps prevent cracks forming as it cools.
This cheesecake suits dessert occasions where a decadent peanut butter and chocolate combination is desired. Its richness pairs well with simple accompaniments like fresh berries or light whipped cream to cut through the density. The recipe does not require a water bath and calls for careful baking to avoid cracks, with cooling steps for best results.
Ingredients
- 35 Oreo cookies regular oreos are fine to use as well, peanut butter pie flavor
- ⅓ c. butter melted
- 4 packages cream cheese 8 oz. each, softened
- 1 c. granulated sugar
- 1 tsp vanilla
- 4 egg
- 1 c. peanut butter
- 1 ½ c. semi sweet chocolate chips
- 2 Tbsp butter
- peanut butter chips for decorating
- mini peanut butter cups for decorating
Instructions
- Preheat oven to 325 degrees.
- In a food processor blend the Oreos into crumbs.
- In a bowl mix together Oreo crumbs and the melted butter; press onto bottom of 9-inch springform pan.
- In a different mixing bowl beat cream cheese, 1 cup sugar and vanilla with a hand mixer until blended.
- Add eggs, 1 at a time, to the mixture, mixing on low speed after each just until blended.
- Mix in the peanut butter. Then pour cheesecake filling over crust.
- Bake 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim.
- Refrigerate cheesecake 4 hours.
- In a microwave safe bowl combine the 2 tablespoons of butter and semi sweet chocolate chips and heat in 30 second increments, stirring between until melted and smooth.
- Pour over the cheesecake.
- Remove the springform round.
- Decorate the edge with the peanut butter chips and mini cups.
Notes
- If peanut butter pie Oreos are unavailable, substitute Nutter Butters or regular Oreos for the crust.
- Remove cheesecake from the oven while the center remains slightly wobbly to prevent cracking.
- Run a knife around the pan's edge after baking to loosen the cheesecake and reduce cracking during cooling.
- This recipe does not require a water bath for baking.
- Allow the cheesecake to cool at room temperature for about an hour before refrigerating for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 871 kcal
% Daily Value*
| Calories | 871kcal | 44% |
| Carbohydrates | 67g | 22% |
| Protein | 15g | 30% |
| Fat | 63g | 97% |
| Saturated Fat | 30g | 150% |
| Trans Fat | 1g | 50% |
| Cholesterol | 158mg | 53% |
| Sodium | 581mg | 24% |
| Potassium | 498mg | 11% |
| Fiber | 5g | 20% |
| Sugar | 49g | 98% |
| Vitamin A | 1329IU | 27% |
| Calcium | 119mg | 12% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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